How to make sweet rice (Jaggery)

Sweet Jaggery rice is a local dessert   of Kullu eaten during community meals and festivities. The recipe is:
Ingredients:
1. Jaggery                        200g
2. Rice                              1/2 cup
3. Sweet Fennel              1.5 tsp       
4. Black pepper               10-12    
5. Clarified butter            1 cup    
6. Grated coconut           4 tbsp     
7. Dry fruits.                     50g each

Recipe:

1. Cook the rice in a pressure cooker.

2. Form a sweet syrup of the jaggery.

3. Heat a bowl shaped frying pan and add Clarified butter and let it heat.

4. Add sweet fennel and black pepper in the pan and stir well.

5. Now add the rice to the pan and
Stir it again.

6. Finally add the jaggery syrup to it and let it cook for 20 minutes.

7. The sweet rice are ready.

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How to make Babru (Pancake)

Babru is a local dish of kullu. It is a soft sweet bread made from Wheat flour. The recipe is:

 Ingredients:

1. Wheat flour:      300g
2. Water:                1litre
3. Sugar:                200g
4. Clarified butter: 100-150g

Recipe:
                                                                           
1. In a bowl mix the flour and sugar and add water to it and again mix it until a slightly thick batter is formed.

2. In a frying pan add some clarified butter and shallow fry the babru in the following position and size:

3. Babru is ready.

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How to make Femra

Femra is a local dish of Kullu eaten during winters by the locals. You cant find the exact recipe of this dish anywhere else here. I asked my grandmother for the recipe and here is how it goes.
Ingredients:(Quantities in recipe)

1. Dry spinach(Spinach with roots)
2. Soyabean
3. Cooked Seul(Sleyara)(If seul is not available you can use poppy seeds)
4. Corn balls
6. Ginger
7. Coriander
8. Kasturi Methi(Fenugreek)
9. Black chickpeas
10. Turmeric
11. Garlic
12. Water
13. Salt to taste
14. Red chili powder
15. Red Rice
17. Carrot

Recipe:(Serves 5)

1. Take a pressur cooker and add 3 litres of water in it and heat it over flame.

2.  200g Spinach, 50g Black chickpeas, 50g Seul, 100g soyabean, 2 pieces of garlic, 1 teaspoon turmeric, 1 Carrot, 1 inch ginger, 5 corn balls, 20g green Coriander, 1 teaspoon Kasturi methi, red chilli and salt to it.

3. Cover the lid and cook it for 1 pressure and turn off the flame.

4. Now add 200g rice to it and again cook it for 1 pressure.If it doesnt cooks put it on flame for one more pressur.

5. Femra is ready.

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How to make patrodhe

Patrodhe(Patre) is a food article eaten as a type of snack in kullu. It is made from Colcossia leaves(Arbi ke patte). The recipe is:
Ingredients:(Quantities in recipe)
1. Colcossia leaves
2. Salt to taste
3. Gram flour
4. Turmeric powder
5. Red chili powder
6. Mustard oil
7. Ajwain(Bishops weed)
8. Water
9. Dry Coriander
10. Cumin seeds

Recipe:

1. For 5 Colcossia leaves Take a bowl and add 1 cup gram flour, 1/2 teaspoon(turmeric powder, Red chili powder, Ajwain, Cumin seeds, Dry coriander), Salt to taste and 2 teaspoons mustard oil to it.

2. Now add water to the mixture and make a thick batter.

3. Wash the colcassia leaves. Keep the soft portion of the leaf below and face the thick portion

4. One by one put the batter and spread it uniformly over the leaves.

5. Keep the leaves one above another and make a stiff combined role of them(Read the proper way to roll below)

6. Cover the role with thread so as to make it permanently tight.

7. Cook it in a steamer for 15 minutes.

8. Check the roll if it is cooked by piercing a knife and ensuring the knife when removed is clean. If it is not well cooked ,cook it for another 5  minutes.

9. Cut the roll diagonally.

10. In a pan take enough mustard oil to shallow fry the patra from both sides until it turns crispy.

11. Patrodhe(Patre) are ready, serve with green chutney.

Folding the patra.

1. Take the pile of leaves.

2. Fold the 2 long parts of the leaves with size 1/3rd of the whole leaf as to form 2 parallel long sides.

3. From any shorter edge fold the roll with the already folden parts of the leaves under it.

4. The roll is ready, continue the recipe from the 6th step now.

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How to make mutton rara

My father's style of cooking mutton rara. The recipe is:
Ingredients:(quantities in recipe)

1. Goat meat
2. Onion
3. Garlic
4. Ginger
5. Cloves
6. Black Cardamom
7. Green Cardamom
8. Cumin seeds
9. Cinnamon
10. Coriander seeds(Dry Coriander)
11. Black pepper
12. Red chilli powder(Cayenne pepper)
13. Salt to taste
14. Tomatoes
15. Mustard oil
16. Water
17. Turmeric powder
18. Hung curd

Recipe:(For 1/2kg meat)

1. In a pressure cooker add 5 tablespoons of Mustard oil and let it heat(Don't burn it).

2. Add 1 teaspoon cumin seeds, 1 black Cardamom, 3 green Cardamom, 1 teaspoon black pepper, 1/4th of a Cinnamon stick, 3 cloves, 4 pieces of garlic, 1/2 inch ginger and 1/2kg goat meat into the pressure cooker and cover it.

3. Let it cook for 10-15 minutes on medium flame.

4. Release the pressure and add salt to taste (Salt would be again added below) in the cooker and again let it cook(covered) for another 10 minutes or till the meat softens.

5. In an another pan add 2 tablespoons of mustard oil and let it become warm.

6. Add 2 teaspoons of cumin seeds, 3 green Cardamoms, 2 cloves, 2 teaspoons of coriander seeds and 2 medium sized chopped onions to the pan.(Keep on stirring)

7. After 1 minute add 1 tablespoon of ginger garlic paste.(Keep on stirring)

8. After the onion browns stop the flame.

9. Now take this mixture out of the pan in a container, leaving behind the oil in the pan.

10. Take a mixie and add 2 chopped tomatoes and the onion mixture into it.

11. Grind the mixture and again put it back in the same pan.

12. Put the pan in medium flame and cook the grinded mixture.

13. Add red chilli powder, a teaspoon of turmeric powder and salt( it was added above too) to the mixture and keep on stirring it.

14. As soon as this mixture releases oil add 2 tablespoon of hung curd to it.

15. Let it cook for 1 minute and add a cup of water to it.

16. Now add the cooked meat(leaving behind the oil, juices and masala in the cooker) into the gravy formed in the pan.

17.  Stir it well and add 2-3 cups of water in the pan.

18. Stir it well and let it cook for 5 to 10 minutes on medium flame.

19. Finally sieve the juices left behind in the cooker and add them to the pan.

20. Let it cook for 2 minutes and then turn off the flame.

21. Mutton rara is ready.

22. Garnish with green coriander and serve it hot.

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Making Gheeu Barri

Badii is a local dish of kullu made in the upper valley. It is not a very famous dish but tastes yummy.
You can't find this dish in proper Kullu as it is mostly made in the villages of upper valley. The dish is very simple to make but some people take it to be complex. The recipe is:

Ingredients:

1.Wheat flour
2.Salt to taste
3.Kasuri Methi(Fenugreek)
4.lal mirch(Cayenne Pepper)
5.Ajwain(Bishop's weed)
6.Water(not lukewarm)
7.Desi ghee(Clarified butter)
(Quantities in recipe)

Recipe:

1. For 1 cup wheat flour take an open utensil(having large space) and add 3 cups of water to it and turn the flame on.

2. Add salt to taste, half teaspoon ajwain, half teaspoon Kasuri Methi, 2 teaspoon ghee and 1/4 teaspoon lal mirch to the water while heating.

3.As soon as the water boils add the wheat flour to it and stir it well so as to avoid any lumps.Keep stirring until the water is consumed by the flour and a soft but solid thing is obtained.

4.Cover the utensil so that the Badii is cooked in its own steam.

5.Badii is ready.Read the serving steps below.

Serving steps:
1.Take a little badii and keep it in a plate.It should be raised enough

2.Form a hole at the centre of the Badii and pour some desi ghee in it.

3.Enjoy the badi by taking small portions of it and dipping it in the ghee.

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Making a siddu..

So in my first post today I would like to tell you something about my favorite food Siddu. .Siddu a "Himachali dish" is one of the most loved dishes in Himachal mostly in Mandi, Kullu, Manali, Rohru and Shimla. Basically it is made from a filling of Poppy seeds/Walnuts wrapped together in a bread made from flour. It is a delicious dish which suits best with ghee/ chutney.
Ingredients
1. Wheat flour
2. Yeast
3. Poppy seeds
4. Salt to taste
5. Green chili
6. Onions
7. Water

Recipe 
For the bread in which the filling is stuffed..
1. For 1/2 kg of wheat flour add 15g of dried yeast to it and knead it with water till it becomes a soft dough.
2. After you obtain a soft dough keep it away(covered with a cloth) until it raises (can take 3 to 6 hours).

For the filling..
1. Add some water to the poppy seeds so as to wet them.
2. Now grind all the spices and salt together to make the filling.
3. The filling is ready.

To proceed..
1. Take the dough and form small balls of it..
2. Add some dry flour to them and roll them thicker than a chapati/tortillia.
3. Add the filling in the dough.
4. Fold the dough in half fold the edge back over on itself then pinch the edges to firmly seal.
5. Put the siddu in a steamer and steam them.
6. The siddu is ready.

Serve hot with green chutney/desi ghee.